Karydopita (Greek Walnut Cake)
User Reviews
4.5
75 reviews
Excellent
Karydopita (Greek Walnut Cake)
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Karydopita (Greek Walnut Cake) is a traditional syrup cake, loaded with crunchy walnuts and tantalizing spices. This is an easy to make syrup-soaked cake and so delicious!
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Ingredients
Cake
- ¾ cup sugar
- ½ cup butter unsalted, at room temperature
- 7 large eggs separated, at room temperature
- ¼ cup cognac
- 3 cups walnuts roughly chopped (12 to 13oz)
- 1½ cup breadcrumbs plain or ground rusk
- 1 tablespoon baking powder
- 1 tablespoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon cloves ground
- ½ teaspoon salt
Syrup
- 2 cups sugar
- 2 cups water
- 1 tick cinnamon
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup cognac
- 8 whole cloves
Instructions
- Preheat Oven: Preheat the oven to 350°F and generously grease 9x13" baking pan. Set aside.
- Mix Wet Ingredients: Add the sugar and butter to a large bowl and mix on medium-high speed until smooth and creamy. Add the egg yolks, one at a time, while continuing to mix. Add the cognac and mix until blended in.
- Mix Dry Ingredients: In another large bowl, combine the walnuts, breadcrumbs, baking powder, cinnamon, nutmeg, cloves and salt.
- Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Add Egg Whites: Add the egg whites to another bowl and mix until stiff peaks form. Fold in the egg whites into the cake batter, a quarter at a time, with circular movements until finished.
- Bake: Pour the cake batter into the greased pan and transfer to the preheated oven. Bake for about 35 minutes, or until the cake is nicely browned. Test with a toothpick to make sure it's baked through.
- Make Syrup: While the cake is baking, make the syrup. Add all the syrup ingredients together to a small saucepan and boil until the sugar is dissolved, stirring occasionally, over medium heat. Turn the heat down to medium-low and simmer the syrup for 5 minutes. Remove the cinnamon stick and cloves. Let the syrup cool while the cake is baking.
- Finish: As soon as the cake comes out of the oven, pour the cooled syrup over the entire cake. You could also pour hot syrup on a cool cake. Allow the cake to absorb all the syrup.
- Serve: Cut the cake into diamond shaped pieces and serve with walnut half on top and a scoop of vanilla ice cream.
Equipments used:
Notes
- Make sure you use eggs that are at room temperature because they mix better with the batter and rise more easily.
- Traditionally for this cake, whole walnuts are shelled are chopped. Nuts still in their shell tend to taste fresher and are usually cheaper. While you can use this method, purchasing a bag of walnuts at the store will certainly be easier.
- Once your cake is cut, make sure to cover it airtight immediately because it can dry out quickly. I like to use a cake plate covered with a dome, or simply wrap it with plastic wrap.
- Use fresh baking powder in order to ensure your cake rises nicely. To test if baking powder is still good, spoon 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. Right away it should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and open a new tin.
- Karydopita will last up to 3 days at room temperature, in an airtight container or wrapped tightly with plastic wrap. Stored in the fridge, it will last up to 1 week.
- To freeze: Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for 2 to 3 months.
Nutrition Information
Show Details
Serving
1piece
Calories
335kcal
(17%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
88mg
(4%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
242IU
(5%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 335kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 88mg | 4% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
75 reviews
Excellent
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